Cliff made some sweet potato that has been sitting in the fridge for a couple of days. Since they didn’t make it into any particular meals we have planned, I pulled out an old favorite recipe–sweet potato biscuit–to use them up.
You can do this with yam, or sweet potato. Yam gives the biscuits a bit more interesting color. Making it with sweet potato tastes just as good. I always have a hard time resisting biscuits fresh out of the oven.
Ingredients (24 biscuits):
- 1 3/4-pound sweet potato, peeled, cut into 1/2-inch cubes
- 1 3/4 cups all purpose flour
- 1 tablespoon (packed) dark brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Pinch of cayenne pepper
- 8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
- 1/3 cup chilled buttermilk
- thinly sliced ham (I used prosciutto)
Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash. Or if you have left over sweet potato from the oven or BBQ, just peel and mash.
Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
Serve the biscuits with honey and ham.